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Ingredients One per line	Baby Carrots or chopped carrots Onion cut in eighths and separated Shallots cut in quarters Red potatoes quartered or smaller if potatoes are large Broccoli cut into bite size flowerettes Cauliflower cut in bite size flowerettes Asparagus cut in 2-3 pieces Snap Peas Red and Green Bell peppers cut into 1 inch pieces Sweet Potato wedges or fries (I used the frozen type,) Mushrooms (cut in half or thirds if really large) Grape tomatoes left whole Garlic- cut cloves of garlic in half or thirds depending on size Olive Oil Salt Pepper Basil or any other herbs (You can really make this with any combination of veggies you want. Adjust the amounts according to how many people you are feeding.)
Directions One per line	Cut the vegetables. Pour a few Tablespoons of Olive Oil in a large Ziploc Baggie. Add the Basil. Add the cut up vegetables and shake until all the veggies are well coated. Add more Olive Oil if needed. Pour the veggies into a pan, salt and peppering each layer. Bake in 425° oven. Carefully stir every ten minutes. Cooking time varies according to how large or small you cut your veggies. Can be cooked in 30 minutes if everything is really small and can take closer to 45 minutes to an hour if larger pieces.
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